ANGELA'S SPICY BLACK BEAN DIP

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ANGELA'S SPICY BLACK BEAN DIP
Owner/Copyright: RBI
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Servings: about 3 cups dip

Prep Time: 10

Cook Time: 20
INGREDIENTS:

1 (15 to 19 oz.) can black beans, drained

1 1/4 cups shredded Cheddar cheese, divided

1/2 cup sour cream

1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

1/4 cup minced yellow onion

1 small jalapeno pepper, seeded and minced

Garnish: minced green onions, chopped tomatoes, sliced black olives

DIRECTIONS:

HEAT oven to 350°F. Mash beans in large bowl with fork or potato masher.

STIR in 1 cup cheese, sour cream, Frank's RedHot Sauce, onion and jalapeno pepper. Stir until smooth.

SPOON into greased 9-inch pie plate. Bake 20 min. or until mixture is heated through. Top with remaining 1/4 cup cheese.

GARNISH as desired. Serve with tortilla chips or vegetables.

TIPS:

Tip: For a party buffet table, keep this dip hot in a small crock pot or fondue pot.

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